{"id":195461,"title":"Smochine la cuptor cu roquefort \u0219i nuci","modified":"2026-10-30T21:26:43+01:00","plain":"O smochin\u0103 proasp\u0103t\u0103 crestat\u0103 \u00een cruce, umplut\u0103 cu Roquefort \u0219i nuci, coapt\u0103 zece minute \u0219i servit\u0103 pe rucola, stropit\u0103 cu pu\u021bin\u0103 miere cu o\u021bet balsamic.\n\n\n\nAceste smochine coapte ies aburinde din cuptor, cu coaja lucioas\u0103, br\u00e2nza Roquefort topit\u0103 \u00een pulp\u0103 \u0219i nuca \u00eenc\u0103 crocant\u0103. A\u0219ezate pe rucola cu gust piperat, sunt stropite cu c\u00e2teva pic\u0103turi de miere, o\u021bet balsamic \u0219i un strop de sos de soia. Este un mic aperitiv pentru o persoan\u0103, gata \u00een 12 minute, dintre care 10 la cuptor, la 220 \u00b0C. Varianta sa s\u0103rac\u0103 \u00een carbohidra\u021bi \u00ee\u0219i g\u0103se\u0219te locul printre preparatele mele keto.\n\n\n\nCe sunt smochinele coapte ?\n\n\n\nO smochin\u0103 proasp\u0103t\u0103 se cresteaz\u0103 \u00een cruce, de la v\u00e2rf p\u00e2n\u0103 la trei sferturi din \u00een\u0103l\u021bime, apoi se umple cu br\u00e2nz\u0103 cu mucegai albastru \u0219i nuci. Coacerea scurt\u0103 \u00eentr-un cuptor foarte fierbinte o \u00eenmoaie f\u0103r\u0103 s\u0103 o fac\u0103 s\u0103 se lase : la asta se refer\u0103 aici termenul \u201e coapt\u0103 \u201d.\n\n\n\nRoquefort, o br\u00e2nz\u0103 cu mucegai albastru din lapte de oaie, aduce o not\u0103 s\u0103rat\u0103 \u0219i u\u0219or am\u0103ruie, care contrasteaz\u0103 cu dulcea\u021ba fructului. Rucola, rece \u0219i piperat\u0103, contrasteaz\u0103 cu smochina cald\u0103.\n\n\n\nPentru varia\u021bie : Ciuperci umplute cu Roquefort.\n\n\n\nOriginea acestei variante\n\n\n\nSmochinele \u0219i br\u00e2nza cu mucegai albastru formeaz\u0103 o combina\u021bie clasic\u0103 pe platourile cu br\u00e2nzeturi, completat\u0103 adesea cu nuci \u0219i miere. \u00cen aceast\u0103 variant\u0103, combina\u021bia se coace la cuptor \u0219i se serve\u0219te ca aperitiv, pe un pat de rucola.\n\n\n\nSmochinele proaspete se g\u0103sesc mai ales vara \u0219i la \u00eenceputul toamnei. Alege-le coapte \u0219i parfumate, dar \u00eenc\u0103 ferme, cu coaja intact\u0103 : rezist\u0103 mai bine la c\u0103ldur\u0103.\n\n\n\nIngredientele principale\n\n\n\nPentru o por\u021bie, ai nevoie de 1 smochin\u0103 proasp\u0103t\u0103, 10 g de Roquefort sau de alt\u0103 br\u00e2nz\u0103 cu mucegai albastru cu gust destul de intens, o jum\u0103tate de miez de nuc\u0103 rupt \u00een buc\u0103\u021bi \u0219i o jum\u0103tate de m\u00e2n\u0103 de rucola. Br\u00e2nza cu mucegai albastru are un gust suficient de pronun\u021bat \u00eenc\u00e2t s\u0103 fie de ajuns o cantitate mic\u0103.\n\n\n\nDescoper\u0103 \u0219i : Dovleac pl\u0103cintar umplut cu br\u00e2nz\u0103 de capr\u0103.\n\n\n\nSosul combin\u0103 0,5 linguri\u021b\u0103 de miere, aceea\u0219i cantitate de o\u021bet balsamic \u0219i o singur\u0103 pic\u0103tur\u0103 de sos de soia, deschis sau \u00eenchis la culoare, ori de tamari. Aceast\u0103 pic\u0103tur\u0103 aduce o not\u0103 de umami f\u0103r\u0103 s\u0103 acopere gustul br\u00e2nzei, care s\u0103reaz\u0103 deja preparatul.\n\n\n\nUn \u00eendulcitor lichid cu gust de miere poate \u00eenlocui mierea, \u00een aceea\u0219i cantitate. Cu aceast\u0103 op\u021biune, por\u021bia con\u021bine 9 g de carbohidra\u021bi ne\u021bi, proveni\u021bi \u00een principal din smochin\u0103 \u0219i din o\u021betul balsamic.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nPre\u00eenc\u0103lze\u0219te cuptorul la 220 \u00b0C. Spal\u0103 smochina, taie-i codi\u021ba cu foarfeca dac\u0103 este nevoie, apoi f\u0103 dou\u0103 crest\u0103turi perpendiculare pornind de la v\u00e2rf, f\u0103r\u0103 s\u0103 ajungi la baz\u0103, astfel \u00eenc\u00e2t sferturile s\u0103 r\u0103m\u00e2n\u0103 unite. Introdu br\u00e2nza \u0219i buc\u0103\u021bile de nuc\u0103 \u00een crest\u0103turi \u0219i coace smochina 10 minute \u00eentr-un vas mic de ceramic\u0103 termorezistent\u0103 sau \u00eentr-un vas de copt, dac\u0103 preg\u0103te\u0219ti mai multe.\n\n\n\n\u00cencearc\u0103 \u0219i : Dovleac Hokkaido umplut cu Camembert.\n\n\n\n\u00cen timpul coacerii, amestec\u0103 la rece mierea, o\u021betul balsamic \u0219i sosul de soia \u0219i a\u0219az\u0103 rucola pe o farfurie mic\u0103. Smochina este gata c\u00e2nd se \u00eenmoaie, iar br\u00e2nza Roquefort \u00eencepe s\u0103 curg\u0103. A\u0219az-o pe rucola, picur\u0103 sosul \u00een jurul ei \u0219i serve\u0219te imediat, \u00eenainte ca frunzele s\u0103 se \u00eenmoaie.\n\n\n\nPentru alte idei s\u0103race \u00een carbohidra\u021bi, r\u0103sfoie\u0219te toate re\u021betele mele keto.\n\n\n\n\n\n\tSmochine coapte cu Roquefort \u0219i nuci\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 smochin\u0103 (proasp\u0103t\u0103, cu un con\u021binut moderat de glucide)10 g de Roquefort (sau de alt\u0103 br\u00e2nz\u0103 cu mucegai albastru)0.5 nuc\u01030.5 m\u00e2n\u0103 de rucola0.5 linguri\u021b\u0103 de miere (sau de \u00eendulcitor lichid cu gust de miere)0.5 linguri\u021b\u0103 de o\u021bet balsamic (cu un con\u021binut moderat de glucide)1 pic\u0103tur\u0103 de sos de soia (sau de tamari)\t\n\t\n\t\tPre\u00eenc\u0103lze\u0219te cuptorul la 220 de grade.Spal\u0103 smochina. Dac\u0103 este nevoie, taie codi\u021ba cu o foarfec\u0103. Cresteaz\u0103 de la v\u00e2rf \u00een jos, p\u00e2n\u0103 la aproximativ trei sferturi din \u00een\u0103l\u021bime. Repet\u0103 perpendicular pe prima t\u0103ietur\u0103, pentru a ob\u021bine patru sferturi pe care le po\u021bi desface u\u0219or.\u00cemparte br\u00e2nza \u0219i nuca \u00een buc\u0103\u021bi \u0219i distribuie-le \u00een crest\u0103turi. Pune smochina la cuptor pentru 10 minute. Folose\u0219te un vas mic de ceramic\u0103 termorezistent\u0103 sau, dac\u0103 preg\u0103te\u0219ti mai multe smochine, un vas pentru cuptor.\u00centre timp, amestec\u0103 mierea (sau \u00eendulcitorul) cu o\u021betul balsamic \u0219i sosul de soia. Preg\u0103te\u0219te un pat de rucola pe farfurie.A\u0219az\u0103 smochina pe rucola \u0219i picur\u0103 sosul \u00een jurul ei.\t\n\t\n\t\tUstensile : cuptor la 220 de grade, vas pentru cuptor, farfurie mic\u0103, cu\u021bit + bol mic + linguri\u021b\u0103.\n\t\n\t\n\t\tEntr\u00e9eFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=195461"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195461\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194176"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}